1 ½ lbs boneless, skinless chicken breasts or thighs

1 cup wild rice, rinsed

3 medium carrots, diced

2 celery stalks, diced

1 medium onion, diced

3 cloves garlic, minced

6 cups chicken broth

1 teaspoon dried thyme

1 teaspoon dried parsley

Salt and pepper, to taste

1 cup heavy cream or half-and-half

2 tablespoons all-purpose flour (optional, for thickening)

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Place chicken, wild rice, carrots, celery, onion, garlic, chicken broth, thyme, parsley, salt, and pepper into a slow cooker. Stir to combine.

Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is cooked through and rice is tender.

Remove chicken from the slow cooker, shred with two forks, then return shredded chicken to the pot.

If you prefer a thicker soup, whisk flour with a little water to make a slurry and stir it into the soup.

Stir in heavy cream or half-and-half and heat through for 15–20 minutes on high, uncovered. Adjust seasoning as needed.

Serve warm, garnished with fresh parsley if desired.